The perfect Friday night pasta recipe
The ladies from This Little Pig Went to Market sure know how to whip up all things delicious, and they’re sharing one of their favourite comforting Friday night meals with us as we head into the cooler months.
Their take on Spaghetti Carbonara is simple, will only take you 15 mins to make and has all the creamy goodness you’re looking for in a traditional Carbonara.
Feeds: 3 Hungry Piglets
Prep Time: 5 Mins. Cooking Time: 10 Mins.
- 200g Diced Pancetta
- 2 Free Range Eggs
- 350g Spaghetti (dry)
- 50g Pecorino Grated
- 50g Parmesan Grated
- Lashings of Pepper and Salt
- Heat a medium pot full of salted water – don’t be shy with the salt here piglets.
- Once boiling, drop your spaghetti (350g) in and cook until just al dente.
- Do not drain once cooked piglets, I repeat, do not drain.
- In a small bowl, whisk together your eggs (2) and then mix through your Pecorino (50g) and Parmesan (50g). Set aside.
- Drop your diced pancetta (200g) into a large fry pan and heat (you may need a splash of olive oil depending on your pan) until golden brown and crispy.
- Once the pancetta is golden brown and pasta is cooked, turn your pancetta pan down to medium. Use tongs to grab out your pasta and drop into your pancetta pan – don’t worry if a little water comes with it.
- Quickly stir & toss the pasta and pancetta and then as you stir constantly, little by little – but relatively quickly, add in around 1-1.5 cups of your pasta water, allowing the heat to soak up the water and make it delightfully creamy.
- Once all the liquid is soaked up and the pasta is nice and creamy, take off the heat (NOTE: piglets, you must never put it back on the heat from this point forth – or eggs will scramble, the sky will cave in and Donald Trump will be elected president).
- Pour your cheese and egg mix into your pasta and stir constantly until all is mixed through.
- Crack a heap of pepper over the top, taste and add more salt if needed (this will depend on how salty your pancetta was).
- Voila! Dinner is served and you my porcine friend are about to head to homemade pasta heaven. Don’t try to eat the whole pan in one go!
Three important notes:
- Before embarking on this adventure, read through the recipe once to make sure you have a handle on timing. Whilst it is a simple dish, the timing is everything. No one said this was a scrambled egg carbonara after all.
- The quality of ingredients is important, there are not many ingredients so go wild and get a really nice bit smokey pancetta and some zesty pecorino to make this dish sing.
- Don’t be afraid to splash a little salt into the pasta water – it makes the dish. In fact, there is a quote about salt used in a carbonara by Chef Christian Candelori which is a favourite of This Little Pig’s: “[salt], It’s like buttons on a shirt. As beautiful as a shirt may be if it doesn’t have buttons, it won’t come together.” Amen Christian, amen. Oink.
Image credit: This Little Pig Went to Market